Amethyst S Paleo Elk Meatloaf Recipe

Ingredients for Amethyst S Paleo Elk Meatloaf

• Ground Elk
• 2 large eggs
• 1 medium carrot
• 2 celery stalks
• 1/2 medium onion
• Garlic Cloves
• 1 tablespoon fresh rosemary
• Black Pepper
• 2 tablespoons sugar-free ketchup (or unsweetened applesauce)
• Olive Oil

How to Make Amethyst S Paleo Elk Meatloaf

1. Preheat oven to 350°F (175°C).
2. Crack 2 large eggs into a bowl and lightly whisk.
3. Add 1.5 lbs ground elk meat to the bowl and gently mix.
4. Roughly chop 1 medium carrot, 2 celery stalks, 1/2 medium onion, and 2 cloves garlic.
5. Pulse the chopped vegetables in a food processor until finely chopped but not pureed.
6. Add the chopped vegetables, 1 tablespoon fresh rosemary (chopped), 1 teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons of your favorite sugar-free ketchup (or unsweetened applesauce for a richer flavor) to the elk meat mixture.
7. Use your hands to thoroughly combine all ingredients. Ensure even distribution of vegetables and seasonings.
8. Shape the mixture into a loaf and place it in a greased 9x5 inch loaf pan.
9. Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).
10. Let rest for 10 minutes before slicing and serving. Enjoy!